blilie

Actually, when he discusses Union Square Cafe, he talks a great deal about how he was very focused on providing a certain level of cuisine at an accessible price point. Gramercy Tavern was an interpretation of New England taverns he loved eating in on vacation. Haven't gotten to a discussion of the Modern yet.

Sorry if it's buried further back in the thread, but has anyone tried Little Bistro? And would anybody be interested in starting a Heights/Cobble/Carrol food group? Maybe trying a new restaurant once a month, or potluck?

Danny Meyer has written a book about his management style that will be out this Fall. The title seems to be up in the air but might be something like "Setting the Table" or "Enlightened Hospitality." I've read about half the manuscript and can't say that I have much of a sense of what it's actually like to work in any of his kitchens (which isn't the point of the book anyway) but he does say that he hires for innate qualities of personality and personability as much as already-acquired skills. You know -- some things you can teach, some you can't. I also got the impression -- perhaps inadvertantly -- that 11 Madison was started as much becaue the location was available as for any other reason. I believe it's supposed to be the "high end" one of his restaurants but he admits in the book that the concepting of the restaurnat lacked focus when they first opened it. He seems to be focusing on wine there now, and if they have an exceptional chef in hand it seems like it may now be hitting its stride. I'll have to check it out.

I walked in around 7 on May 5th (a Friday) and was seated immediately in the garden area in the back. (Though by the time we left a bit after 9 the place was packed inside and out). My lamb salad was incredible -- for reasons I can't put my finger on. I think the quality of the meat may have been exceptional and it was certainly perfectly cooked. It was also perfectly seasoned. I wasn't as crazy about my friend's Matzoh Ball soup (which was $18) but the matzoh balls were stuffed with chicken liver, which I liked. We also ordered artichoke with anchovy mayonaise as an appetizer, and some sort of potato/ham/gruyere appetizer with-a-name-I-forget which was mostly cheese and therefore just rich and salty -- not overly so, but not all that subtle or interesting. Two apps, two main courses and a glass of wine came to $148. I liked the place a lot -- it reminded me a bit of Gascogne in Chelsea, but pleasantly updated -- not quite so old and musty-seeming.